Read The Chinese Vegan Kitchen Online
Authors: Donna Klein
Freshly ground black pepper, to taste
1
⁄
2
tablespoon toasted (dark) sesame oil
In a small bowl, combine
1
⁄
4
cup water, oyster sauce, rice wine, and cornstarch; set aside.
In a wok or large nonstick skillet with a lid, heat the peanut oil over medium-high heat. Add the ginger and cook, stirring, 1 minute. Reduce the heat to medium and add the broccoli, remaining
1
⁄
4
cup water, soy sauce, sugar, and pepper; toss well to combine. Cook, covered, until broccoli stalks are crisp-tender, about 5 minutes, stirring a few times. Add the oyster sauce mixture and cook, stirring, until thickened, 2 to 3 minutes. Add the sesame oil and stir well to combine. Serve at once.
{PER SERVING} Calories 94 • Protein 4g • Total Fat 6g • Sat Fat 1g • Cholesterol 0mg • Carbohydrate 9g • Dietary Fiber 4g • Sodium 481mg
Hunan-Style Hot-and-Sour Chinese Cabbage
Regular green cabbage can easily stand in for the Napa variety, if desired. Serve over rice and garnish with peanuts for a satisfying meal.
MAKES 4 SERVINGS
1 small long Napa cabbage (about 1 pound), cored, leaves separated
1 tablespoon peanut oil
1 to 2 fresh red chili peppers, seeded, if desired, chopped
1 tablespoon chopped fresh ginger
2 large cloves garlic, finely chopped
2 tablespoons reduced-sodium soy sauce
2 tablespoons black vinegar or balsamic vinegar
2 tablespoons sugar
1 tablespoon Shaoxing rice wine, dry sherry, sake, or dry white wine
1 teaspoon cornstarch mixed with 1 teaspoon water
1
⁄
2
teaspoon salt
1
⁄
4
teaspoon crushed red pepper flakes, or to taste
Freshly ground black pepper, to taste
1 teaspoon toasted (dark) sesame oil
Cut the cabbage leaves lengthwise in half, then quarter each half crosswise. In a wok or large nonstick skillet, heat the peanut oil over medium-high heat. Add the chili, ginger, and garlic and cook, stirring constantly, 30 seconds. Add the cabbage and cook, stirring constantly, until just softened, 1 to 2 minutes. Reduce the heat to medium and add the soy sauce, vinegar, sugar, wine, cornstarch mixture, salt, red pepper, and black pepper; cook, stirring often, until cabbage is tender but not shriveled and liquid is slightly thickened, about 2 minutes. Remove from heat and add the sesame oil, stirring well to thoroughly combine. Serve warm.
{PER SERVING} Calories 100 • Protein 2g • Total Fat 5g • Sat Fat 1g • Cholesterol 0mg • Carbohydrate 13g • Dietary Fiber 1g • Sodium 585mg
Glazed Five-Spice Carrots
Chinese five-spice powder takes glazed carrots to a whole new level—sublime!
MAKES 4 SERVINGS
1 tablespoon canola oil
1
⁄
2
to
3
⁄
4
teaspoon five-spice powder
1 pound fresh carrots (6 to 8 medium), sliced diagonally into
1
⁄
2
-inch-thick pieces
3
⁄
4
cup water
2 tablespoons reduced-sodium soy sauce
2 tablespoons dark brown sugar
Salt and freshly ground black pepper, to taste
1
⁄
2
tablespoon toasted (dark) sesame oil
In a large nonstick skillet, heat the canola oil over medium heat. Add the five-spice powder and stir 15 seconds. Add the carrots, water, soy sauce, and sugar and bring to a boil over high heat. Reduce the heat to medium-low, cover, and simmer until carrots are fork-tender, 5 to 8 minutes. Uncover, season with salt and pepper, and raise the heat to medium-high. Cook, stirring often, until the liquid has largely evaporated, 7 to 9 minutes, adding the sesame oil the last minute or so of cooking. Serve hot.
{PER SERVING} Calories 103 • Protein 2g • Total Fat 5g • Sat Fat 1g • Cholesterol 0mg • Carbohydrate 13g • Dietary Fiber 3g • Sodium 335mg
Roasted Carrots with Sesame and Ginger
Whole peeled baby carrots can be substituted for the carrot sticks in this simply delicious recipe.
MAKES 4 TO 6 SERVINGS
3 tablespoons reduced-sodium soy sauce
3 tablespoons plain rice vinegar
1 tablespoon finely chopped fresh ginger
1 tablespoon toasted (dark) sesame oil
1 tablespoon brown sugar
2 large cloves garlic, finely chopped
Freshly ground black pepper, to taste
6 large carrots, about 3 ounces each, halved, cut lengthwise into sticks
In a small bowl, combine the soy sauce, rice vinegar, ginger, sesame oil, sugar, garlic, and pepper, stirring until the sugar is dissolved. Transfer to a resealable plastic bag and add the carrots; seal and turn to coat. Let marinate at room temperature 30 minutes, or refrigerate up to 24 hours.
Preheat the oven to 425F (220C) degrees. Lightly oil a baking sheet with sides. Remove the carrots from the marinade (reserving
1
⁄
4
cup of the marinade) and arrange in a single layer on the prepared baking sheet. Bake in the center of the oven 20 to 25 minutes, or until tender and browned, tossing halfway through cooking with 2 tablespoons reserved marinade. Transfer to a serving bowl, toss with remaining 2 tablespoons reserved marinade, and serve warm.
{PER SERVING} Calories 104 • Protein 2g • Total Fat 4g • Sat Fat 1g • Cholesterol 0mg • Carbohydrate 17g • Dietary Fiber 4g • Sodium 492mg
Stir-Fried Chestnuts and Chinese Cabbage
The Chinese love tree-born chestnuts. This tasty side dish makes an inviting addition to any winter holiday table.
MAKES 6 TO 8 SERVINGS
2 tablespoons peanut oil
1 tablespoon chopped fresh ginger
2 large cloves garlic, finely chopped
1 pound Napa cabbage, quartered lengthwise, cored, sliced diagonally into
1
⁄
4
-inch-wide strips
2 cups rinsed and drained canned whole chestnuts (about 10 ounces), halved
1 tablespoon reduced-sodium soy sauce
1
⁄
2
tablespoon toasted (dark) sesame oil
1
⁄
2
teaspoon sugar
1
⁄
4
teaspoon salt
Freshly ground black pepper, to taste
In a wok or large nonstick skillet, heat the peanut oil over medium-high heat. Add the ginger and garlic and cook, stirring constantly, 30 seconds, or until fragrant. Add the cabbage and cook, tossing and stirring constantly, until just beginning to wilt, about 2 minutes. Reduce the heat to medium-low and add the remaining ingredients, stirring well to combine. Cook, covered, until cabbage is tender, about 3 minutes, stirring a few times. Serve at once.
{PER SERVING} Calories 318 • Protein 2g • Total Fat 24g • Sat Fat 4g • Cholesterol 0mg • Carbohydrate 26g • Dietary Fiber 2g • Sodium 204mg
Cauliflower with Water Chestnuts and Shiitake Mushrooms
Broccoli can replace the cauliflower, if desired.
MAKES 4 SERVINGS
6 dried shiitake mushrooms, soaked in 1
1
⁄
4
cups hot water 20 minutes, or until softened
2 tablespoons cornstarch
2 tablespoons reduced-sodium soy sauce
2 tablespoons Shaoxing rice wine, dry sherry, sake, or dry white wine
2 tablespoons water
Salt and freshly ground black pepper, to taste
1
1
⁄
2
tablespoons peanut or canola oil
1 small cauliflower (about 1 pound), washed and trimmed, separated into small florets
1
⁄
4
cup drained and sliced canned water chestnuts
2 large cloves garlic, finely chopped
1
⁄
4
cup chopped walnuts (optional)
Drain the mushrooms, reserving the soaking liquid. Strain the soaking liquid through a coffee filter or paper towel to remove any grit. Rinse the mushrooms; remove and discard the stems. Thinly slice the caps; set aside. In a small bowl, stir the cornstarch, soy sauce, wine, water, salt, and pepper until well blended; set aside.
In a wok or large nonstick skillet, heat the oil over medium-high heat. Add the cauliflower and mushrooms and cook, stirring constantly, until softened, 2 to 3 minutes. Add the water chestnuts and garlic and cook, stirring constantly, 2 minutes. Add the reserved soaking liquid and bring to a boil. Stir in the cornstarch mixture and walnuts (if using); reduce the heat to medium. Cook, stirring constantly, until thickened, 2 to 3 minutes. Serve at once.
{PER SERVING} Calories 126 • Protein 3g • Total Fat 5g • Sat Fat 1g • Cholesterol 0mg • Carbohydrate 16g • Dietary Fiber 4g • Sodium 336mg
Stir-Fried Flowering Chinese Chives
The key to this simple yet delicious side dish is not to overcook the chives, also known as flowering garlic chives or flowering leeks. Toss with plain, cooked rice noodles and sprinkle with chopped roasted peanuts for an outstanding main meal. If flowering Chinese chives are unavailable, substitute with Chinese garlic chives or the green parts of scallions, sliced lengthwise in half before cutting into 2-inch pieces.
MAKES 4 SIDE DISH SERVINGS
2 tablespoons reduced-sodium soy sauce
2 tablespoons water
1
⁄
2
teaspoon sugar
1 tablespoon peanut oil
2 bunches flowering Chinese chives (about 8 ounces), cut diagonally into 2-inch pieces (include buds)
1 teaspoon cornstarch mixed with 4 teaspoons water
Salt and freshly ground black pepper, to taste
In a small bowl, combine the soy sauce, water, and sugar. In a wok or large nonstick skillet, heat the oil over medium-high heat. Add the chives and cook, stirring constantly, 1 minute, or until bright green. Add the soy sauce mixture and cook, stirring constantly, 30 seconds. Reduce the heat to medium and add the cornstarch mixture; cook, stirring constantly, until thickened, about 30 seconds. Remove from heat, season with salt and pepper, and serve at once.
{PER SERVING} Calories 57 • Protein 2g • Total Fat 4g • Sat Fat 1g • Cholesterol 0mg • Carbohydrate 6g • Dietary Fiber 2g • Sodium 309mg
Stir-Fried Yellow Corn with Pine Nuts
This northern-style dish is immensely popular in Hunan, where corn in all forms is eaten with relish. Chopped celtuce, carrot, or green bell pepper can replace the celery, if desired.
MAKES 6 SERVINGS
1 tablespoon peanut oil
3 cups frozen yellow corn kernels, thawed
2 tablespoons finely chopped celery
2 tablespoons pine nuts
1
⁄
2
teaspoon finely chopped fresh ginger
1
⁄
4
teaspoon salt, or to taste
1 tablespoon water, plus additional, as needed
2 scallions, green parts only, thinly sliced
Freshly ground black pepper, to taste
In a wok or large nonstick skillet, heat the oil over medium heat. Add the corn, celery, pine nuts, ginger, and salt; cook, stirring constantly, until corn is tender and pine nuts are fragrant, 4 to 5 minutes, adding water as needed to keep the mixture from becoming too dry. Stir in the scallions and remove from heat. Season with pepper and serve warm.
{PER SERVING} Calories 112 • Protein 3g • Total Fat 5g • Sat Fat 1g • Cholesterol 0mg • Carbohydrate 18g • Dietary Fiber 2g • Sodium 95mg
Spicy Corn with Hoisin and Cilantro
Here is a wonderful way to dress up plain frozen corn.
MAKES 6 SERVINGS
3 cups frozen yellow corn
1
⁄
4
cup chopped fresh cilantro
1
1
⁄
2
tablespoons canola oil
1 tablespoon hoisin sauce
1
⁄
4
to
1
⁄
2
teaspoon Chinese chili paste
Salt and freshly ground black pepper, to taste
Cook the corn according to package directions; drain and transfer to a medium bowl. Add the remaining ingredients, tossing well to thoroughly combine. Serve warm or at room temperature.
{PER SERVING} Calories 108 • Protein 3g • Total Fat 4g • Sat Fat 0g • Cholesterol 0mg • Carbohydrate 18g • Dietary Fiber 2g • Sodium 46mg
Hunan-Style Pan-Fried Cucumber with Basil
This swift and simple recipe elevates the ordinary cucumber to the extraordinary. Cilantro can replace the basil, if desired.
MAKES 4 SERVINGS
1 tablespoon peanut oil